I usually just freeze juice, or sometimes zest in juice. If you want firm peel, you might try drying it instead.

I freeze zest all the time. I zest it and then let it dry out a little before freezing....just so it isn't so 'wet'. I like to freeze the zest in a thin layer in either a ziplock bag or FoodSaver, that way I can remove just as much as I need and then put the remainder back in the freezer. It's handy too in that I can roll the bag to make it smaller.

I have purchased lime and lemon peel powder on my spice rack. I also have dried chunks. Usually I don't have many of either lemons or limes fresh until now. My last two veg boxes tossed in extra of both. So I shall do just that. I just googled 'lemon peel powder recipes' for processing hints.

I'll just use a low oven. A pinch is nice in dressings or spice rubs.

Before we had lemon trees I would freeze the zest as Kate posted. I always froze the juice and zest separately which worked nicely.

Long ago I found freezing lemons whole was a bad idea. As this book I have states, "Never freeze a whole lemon. The juice sacs can burst, and, when the fruit thaws, the pulp can be mushy." Very true. Nice little book, btw.

A little off topic, but one of my all time favorite uses for fresh lemons is the Joy of Cooking's Fresh Lemon Pie.

You slice the whole lemons and use in the pie, like you would sliced apples. This site uses the old Joy of Cooking recipe...I couldn't find it elsewhere and she also has directions for making it with Meyer Lemons.

http://www.amyglaze.com/shaker-lemon-pie/

We mostly dry our zest. Sometimes we freeze it mixed with juice. I also really like salts made with citrus peel.

Thanks all! I think I'll try all different ways!

Yes, like Lynda, I too will toss a little left-over zest into the seasalt jar. (Sometimes I wonder why my food tastes 'different'. Could it be that I'm always tossing the little extra of something into that jar? 🤔 )

Recently tried this and wow! Was it ever good!

https://www.robinhood.ca/En/Recipes/Lemon-Poppy-Seed-Loaf

This looks good and his lemon curd recipe. Came across this watching his french bread recipe I might make this weekend.

With an excess of lemons I make lemon marmalade. If I also have oranges I make lemon/orange marmalade.